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Fennel and Chorizo Risotto Stuffed Squid with Tomato Sauce
Squid tubes that are filled with chorizo and fennel risotto, then baked in tomato sauce. When you take that first bite, you will not regret making this.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 339 kcal
Ingredients
Tomato Sauce:
- 1 tablespoon of olive oil
- 2 cloves of garlic peeled and sliced
- 400 g of tinned crushed tomatoes
- Salt and pepper for seasoning
Risotto Stuffed Squid:
- 2¼ cups of chicken stock
- 1 tablespoons olive oil
- ½ an onion peeled and finely chopped
- ½ a sausage of chorizo finely diced
- ¾ cup of arborio rice
- 1/4 cup of white wine
- 6 squid tubes
- 130 g fennel finely chopped
- ¼ cup of bread crumbs
- 50 g of feta
- 1 handful of parsley roughly chopped
- 1 teaspoons paprika
Instructions
Tomato Sauce:
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Pre-heat a small pot or pan over medium heat, than add your olive oil.
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Next, add your garlic and fry for about 30-60 seconds.
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Add your tinned crushed tomatoes, bring to a boil, the turn the heat down low and simmer for about 15 minutes, stirring occasionally.
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Turn the heat off, season with salt and pepper then set aside.
Risotto Stuffed Squid:
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Put you stock in a small pot, then place over the smallest stove over the lowest heat, just to keep it warm.
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Pre-heat a pot over medium heat, then add your olive oil.
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Add your onions and your chorizo and fry lightly until the onions become translucent.
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Add your rice, and coat the grains in the oil, then add your white wine.
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Once the wine has evaporated, add your stock one ladle at a time, mixing through making sure it evaporates after each addition.
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Once all of your stock is added, and you have a nice thick risotto mixture, add your fennel, breadcrumbs, feta, parsley and paprika, then mix through.
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Let the risotto cool for a bit.
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Pre-heat the oven for to 180 degrees C.
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Thread the narrow end of the squid where the smaller hole is with a toothpick.
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Stuff the squid with your risotto mixture, then thread the other end of the squid, making sure the risotto is nicely sealed in.
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Use a sharp knife to make some incisions on top of the squid.
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Line a baking tray with baking paper, place the stuffed squid on the lined tray, then bake in the oven for 1 hour.
Recipe Notes
- Calamari is a great alternative to squid.
- Make sure you thread both sides of the squid tube once it's stuffed with the rice.
- (if you can freeze stuffed squid, mention it)
- If you have the tentacles, roughly chop them up and add them to the risotto before baking.
- Simple tomato sauce is a great sauce alternative to beurre blanc. I like to bake the stuffed squid in the sauce.
- Another fantastic sauce to bake with squid is Magi's lemon cream sauce.
Nutrition Facts
Fennel and Chorizo Risotto Stuffed Squid with Tomato Sauce
Amount Per Serving
Calories 339
Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 2.9g18%
Cholesterol 12mg4%
Sodium 875mg38%
Potassium 366mg10%
Carbohydrates 30.6g10%
Fiber 2.8g12%
Sugar 3.5g4%
Protein 26.4g53%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.